Tag Archives: spring greens

8 Early Greens You Will Never Have to Plant Again

IMG_9458After a long, cold winter of eating from the cold storage and the freezer, nothing tastes better than a fresh salad.  Greens are my tonic, giving me energy and vitality.  I eat salads lunch and dinner and throw greens into quesadillas, soups, eggs, and more.

I always plant an early crop of hearty greens. The beauty is that these greens can withstand freezing so you do not need to wait until the danger of frost has passed.  This year due to the lack of snow I planted some greens on the south side of the house in March.  The ground was still frozen underneath, but the hearty greens and the lettuce still came up.  I also planted some greens in flats in the greenhouse which came up a little faster and were ready to eat sooner.

The busier my life gets, the more I appreciate plants that I don’t have to sow.  I have several varieties of perennial greens as well as some self-seeding annuals.  These are brilliant because they come up whenever they are ready.  You don’t have to stress about planting them at the right time, or at all. They just take care of themselves.  You probably already have some of these in your garden, and right now is the perfect time to plant the ones you don’t have.

IMG_25761. Orach: Red, purple or green, orach is a relative of spinach and self-seeds readily in the garden.   It has a very mild flavor and can be eaten fresh or cooked.  The purple variety looks awesome in salads, and the green variety can be used as a straight-up substitute for spinach.  I have a patch of both.

2. Lamb’s-quarters: A relative of orach, you most likely already have this green in your garden. Also known as goosefoot or fat hen, this green has been eaten since the time of hunter-gatherers.  Although often discarded to the compost, it is high in phytonutrients, fights viruses and bacteria, and has been shown to inhibit the growth of breast cancer.

2. Sorrel: Sorrel is a perennial that has a lemony flavor and can be used to add pizzaz to salads or cooked.  It also self-seeds in the garden which can be useful since it does experience occasional die-back.  Because it is perennial and has a lot of energy in the root, it is often one of the first greens to emerge in the spring.

IMG_94464. Dandelion: Another perennial you almost surely already have, dandelion greens are at their best in the spring before they flower. Compared to spinach, dandelion greens have eight times more antioxidants, two times more calcium, three times more vitamin A, and five more times vitamin K and vitamin E. Iceberg lettuce has 1/40th the bionutrients as dandelions(Jo Robinson, Eating on the Wild Side).  If you don’t like how bitter dandelion is (this is actually a sign of the phytonutrients) you can temper it with fat (avocado or olive oil) or honey.

5. Arugula: Another self-seeder, arugula is notoriously difficult to grow during Alaska summers because our long daylight hours encourage it to bolt.  But you can get a few cuttings of it in the early spring.  Arugula has a delicious peppery flavor and is full of glucosinates, cancer fighting compounds.

IMG_26086. Good King Henry: Another spinach relative, GKH is a perennial and self-seeder that is a great multi-purpose plant.  The shoots can be eaten as asparagus, the buds like broccoli, and the seeds like quinoa.

IMG_25727. Asparagus: While not exactly a “green,” asparagus is a tasty perennial spring vegetable!  Asparagus is on the edge of its zone here in Anchorage so put it in your warmest spot.  We ate our first asparagus this year and it was well worth the 5 year wait!

8. Chives:  Another delicious perennial, chives are up early in the spring and pep up salads, dips, eggs, soups, salmon and more.  We threw some on the grill the other night and they were excellent.

We ate our first salad this year on May 3rd.  With fresh garden greens every salad is different.  I never get tired of enjoying the healthy and flavorful bounty from the garden.  Plant now to enjoy your bounty this year and extra early next year!

Planting Time!

Conventional wisdom in South-central Alaska says not to plant anything in the ground unImagetil Memorial Day weekend.  My gardening is anything but conventional, so you might guess I plant a lot earlier than that.  Especially during a spring like this one… how can anyone wait?  We’ve been planting in the garden for a month and a half, and we are already eating fresh greens from the garden.  Nothing compares to the taste of spring greens straight from the garden and I have been eating them for breakfast, lunch, and dinner.  My body craves them like a tonic to cleanse my body from the fatty foods of winter.  

The last average frost date for most of Anchorage is May 15th, but many young seedlings can handle a light frost.  If you put floating row cover over your seedlings, you get an extra 3-7 degrees of protection, plus your plants will grow much faster.  Floating row cover is a spun polyester fabric that lays right on top of your plants like a blanket.  Air, light, and water pass right through it, but it creates an air pocket of warm air right next to the ground where your seedlings need it.  I consider it essential in my garden and I also use it for hardening off seedlings and keeping out the cabbage root maggots.  It lasts for many seasons and is well worth the investment.  

I start planting greens in my warmest beds just as soon as they are free from snow and the soil warms up a bit.  The beds directly in front of the south side of the house and greenhouse are ready at least two weeks before anything else.  This year that was the first of April. Last year I already had baby greens growing in the ground when we had that late snowfall.  I stapled some plastic to the greenhouse to shed the snow and they were fine.  Next I like to get my carrots, parsnips, onions and potatoes planted.  The sooner I plant, the sooner I can harvest and eat. I cover the carrots and parsnips with row cover because it helps keep the soil moist while I’m waiting for them to germinate.   I try to plant out my broccoli and other cabbage family starts in the first part of May.  

ImageIn fact, the only thing I wait until the end of May for is the tomatoes, cucumbers, and squash, which truly are frost sensitive and will do poorly if subjected to cool temperatures.  With this amazing weather we’ve been having, I’m going to put all those out to harden off so they will be ready to be planted next week.  It is essential for me and my large garden to spread the planting out over two months because I couldn’t possibly get it all done at once.  

If you’ve been waiting to plant your garden, wait no longer!  Get out there in this beautiful weather and start planting.  Just remember to harden off your seedings by putting them in the shade for one week before planting.  Throw some row cover over them for extra protection.  Happy planting!!